What can I make with Chicken Stock.....?

Mummy_Jo

HypnoNu wrote: »

I make a Chicken and Chorizo Paella with mine, but it is my own botched together recipe and it's actually halfway between a paella and a risotto in taste and texture...it very yummy and real comfort food though!
Let me know if that appeals and I'll write out the recipe...

Yes please that sounds like something that would appeal to me. I really like rice/ risotto based dishes!

Thank you very much

Mummy_Jo

morganlefay wrote: »

I do a thing which sounds like HypnoNu's with rice, peppers, bits of left-over chicken and odds and ends you have in the fridge. Will post recipe if you are interested. I like it because it's all done in m/w, and takes about half an hour from raw to on the plate. Good for after a long day and you don't really want to cook.

That would be great too. Only thing is I don't own a microwave:eek:. I have an irrational fear othem. My friends think I am totally bonkers!:rotfl::rotfl::rotfl:

cupid_s

Jambalaya?
You can literally stick almost anything in that you have lying around it's so versatile. We use chicken, smoked haddock, prawns and veg and once you stick the rice and stock in you can pretty much leave it alone.

Mummy_Jo

I like the idea of sticking anything into a pan!

What ratio of rice/stock do you use?

How long do you leave it to cook for?

Thanks


Jo

HypnoNu

ok... but be warned i don't really do "proper" recipes, it's normally evolved from something else and is a bit more "throw it all in"!!!

Chicken and Chorizo Paella

Ingredients
1 pack of Chorizo Pueblo or about 8 inches of any other thinner chorizo sausage (not the thinly sliced stuff in packs though), slice into 1/2cm slices
2 small chicken breasts or 1 large chicken breast or whatever you have! chopped into smallish chunks
I large onion, small dice
1 large red pepper, small dice
1 pint of chicken stock
1 tin of chopped tomoatoes
3 or 4 bay leaves
1 or 2 garlic cloves, crushed
1 teacup paella rice

You need a large lidded Frying/Saute pan or a large Saucepan(with lid)!

Throw the chopped Chorizo into the pan and fry for about 3/4 mins until it releases it's orangy spicy oil. Take the Chorizo out and put in a bowl to one side.
The fry the chicken in the chorizo oil until only just cooked through. take out of the pan and put in the bowl with the chorizo. Try and leave as much of the chorizo oil in the pan as you can.
Then add the onions and peppers and cook over a medium heat until the onions are cooked and clear but not brown, add your crushed garlic, fry for another 30seconds and add the paella rice.
Stir that around for another 30 seconds and then throw in the tomatoes, stock and bay leaves. then add a good grind of pepper and bring to the boil.
Once you've brought it to the boil, put onto a very low simmer and put the lid on. Every 5/10 minutes check it and give it a gentle stir to stop the rice sticking ot the bottom. once the rice has absorbed most of the liquid and tastes cooked then put the chicken and chorizo back in and pop the lid back on for a few minutes to heat the chicken back through and serve!

It is lovely....and perfect for cold nights!

angelnikki

Mummy_Jo wrote: »

What ratio of rice/stock do you use?

You need to use enough stock so its twice the volume of rice.

eg I use 75g rice per person which I measure out in a measuring jug. It comes to 100ml, so for each 75g rice I use 200ml stock. IYSWIM

My jambalaya recipe is here

Nikki x

morganlefay

Mine very similar to HypnoNu 's really but is done in m/w.

For 2 greedy people or 3 notso greedy take:

1 onion - chop
1 pepper (any colour) - chop
couple of celery stalks - chop
couple of rashers of streaky bacon
chopped clove of garlic - or more - or none

or anything similar you have in your fridge - I often don't have all of these so use whatever I've got

put in M/w with a splash of oil, cover and cook for a couple of mins till soft.

Add three quarters pint boiling chicken stock (or made with a cube) and about half a can of tinned tomatoes. If I have no tinned toms I use a bit more stock (up to total liquid amount of 1 pint) and a couple of real toms, or a big squirt of tom puree - whatever you've got. And any sort of herbs you have or like - I use fresh thyme, but can use dried - anything at all really.

And 6 oz long grain rice (I use basmati as it's supposed to be better for us, and I like it) but any long grain is fine. stir all together then cover and cook in m/w for 8 mins at full pelt.

Add small bits of leftover chuck (all those fiddly bits from the carcass) or bits of ham, or anything really (possibly even tuna tho I haven't done that yet)

Stir well and cook for another 8 mins. Leave to stand for a couple of minutes and serve with a green veg. This makes a quite dry dish, if you like it wetter like 'proper' risotto is supposed to be, add a bit more stock at the beginning.

If there isn't much meat to go in it I sometimes grate a bit of cheese over the top when serving to add a bit of protein (and make us fatter).

This is very quick and easy and very soothing on a cold night - we had it last night, as the snow fell brrrrrrrrrrrrr.

EagerLearner

I love to add a ladle full of chicken stock to my stir fry dishes.... yum!
Also going to experiment and freeze chicken stock in ice-cube trays so I can then add a cube to cous cous, or a cube to stir fries...
I already do this with red wine and it works so well... (just need to try and have more 'left over' in order to fill the ice cube tray - very hard )

annamc75

You can make a white sauce with the stock instead of milk - use it with chicken and serve with rice or mashed potatoes.

skintchick

I always make stock in my SC when we have had a chicken, but I usually make soup from it and currently we have a soup surplus in the freezer and I cannot make any more right now.

I've just made another batch of stock and am not sure what to do with it. Normally I transfer it into a pan with the bones and boile it a bit to make it cloudy, then strain and add the soup stuff.

Should I leave it clear?

And what can I use it for? There must be lots of things but I can;t think of any!